Chef Joanne Chang
FLOUR bakery + cafe
Chef Chang has been acknowledged and honored by Gourmet, Food & Wine, Bon Appetit, Conde Nast Traveler, and Boston magazine (as well as many other publications). The road she took to achieve such accolades began as a management consultant with a degree in applied mathematics from Harvard University—not the road traveled by most chefs. She quickly ditched the world of spread sheets and algorithms for the cake department at the highly acclaimed Payard Pastry in New York. She gained more experience in baking and by 2000, she was ready and able to open her first bakery, Flour Bakery + Cafe, in the South End. She has gone on to open three more Flour Bakery + Cafes (in Cambridge, the Seaport District and the Back Bay), and published two astoundingly successful cookbooks, “Flour” and “Flour, Too.”